fOOd THANKSG
IV
ING
REC
IPES
1
cup sugar
V
4
tsp. kosher salt or salt
8
eggyolks
2
cups buttermilk
1
. In saucepan combine half-and-half and
milk. Scrape seeds from vanilla bean into
mixture. Add bean, half the sugar, and the
salt. Bring to a simmer over medium heat.
2
. Meanwhile, in bowl whisk yolks and
remaining sugar until pale yellow and thick
(2 minutes). Slowly drizzle 1 cup hot cream
mixture into yolk mixture, whisking
constantly. Stir yolk mixture into mixture in
pan; cook over medium until thickened and
mixture coats back of spoon. Remove from
heat. Pour through fine mesh sieve into large
bowl; discard solids. Stir in buttermilk. Cover
and refrigerate at least 4 hours or overnight.
3
. Freeze in 4-quart ice cream freezer
according to manufacturer’s directions.
MAKES 2 QUARTS.
EACH SERVING
135 cal, 6g fat, 118 mgchol,
85 mg sodium, 16 g carbo, 0 g fiber, 4 g pro.
>
MAKE AHEAD Prepare and freeze
up to 1 week in advance.
TRY IT
VERJUS
Verjus, a
popular
ingredient in
French and
European
cooking, is an
acidic juice
made from unripe pressed grapes.
Because both wine and verjus are made
from grapes, it is often seen as a better
substitute for lemon juice or vinegar in
recipes when wine is served with the
meal. The most common uses for verjus
are vinaigrettes, sauces, and marinades.
TO ORDER Kendall-Jackson verjus visit
kj.com/bhg
or call
800
/
76 9 -3 6 4 9
THET
BEHIN
SCEN
Take one
900
-square-foot bungalow,
8
dinner guests,
6
turkeys, and a photo
team of
10
and you get the BHG
Thanksgiving photo shoot. Meet the
team:
first row, from left,
Maggie Meyer,
Nancy Hopkins, Justin Wangler, Karla
Knipper,and Diane Hacker. Second row,
Taylor Vogland Dreiling, Taki Laliotitis, Jill
Lust, Ryan Pollnow,and Eric Frischkorn. ®
BETTER HOMES AND
GARDENS NOVEMBER
2009
221
h ta tb re a d M e lts a re he re .
The delightfully toasty Chicken Bacon Club,
one of four Flatbread Melts under 400 calories
They're all the taste of takeout, but right in
your grocer’s freezer. www.cpkfrozen.com
A tradition o f being n o n -trad itio n al.
©2009
Kraft Foods
